This weekend I purchased a Staub cocotte 5qt.
The first night I made coq au vin with wonderful results. Clean-up was a snap too.
The next night I braised short ribs. Clean up was easy until...As the pot was drying, these coppery splotches came through and I couldn't get rid of them with soap and water.
Did I do something wrong?
Is there a way to get rid of this?
I followed the directions when getting the pot by seasoning with a light coating of cooking oil. Does it just need to be re-seasoned and if so, is this something I need to do all the time?
Thanks all for your help!
By the way both recipes were from All About Braising and they were fantastic!
Most of the time a paste of BAKING SODA will do the trick.Some folks use Bartenders' Friend or Bon Ami.I settle for bi-carb or paste silver polish.95% of stuff on white or nearly white hard surfaces in this house is removed without yet another thing to shop for.
Where were the splotches? Someone had posted a photo on FlickR of rust spots on the rim of their oven.
Try scrubbing it with Barkeep's Friend; if it is just red-wine stains, it will come right out. On the other hand, it is entirely possible that the enamel is defective and you're seeing rust bleeding through it. if the pot was badly handled (repeatedly struck with a sharp object), the enamel can crack.
Thanks all for the advice.
I tried the baking soda paste and it didn't work out.
I called Staub (customer service in the US is run by Henkel's) and they said that if it doesn't come out through baking soda, it could be rust, a sign of defective enamel. And so it needs to be replaced.
I also was going to use the Bartender's friend but since that gets rid of rust, I didn't want to use it if it was going to mask a defect in the enamel.
So off to Williams-Sonoma outlet an hour away. Grr.
By the way if you wanted to see the pic Hungry Celeste, it's on my 10/13 post.
The book is really great. I'm new to braising and she walks you through each step: browning, aromatics, liquids, etc etc. She strongly advises using parchment paper to make the pot smaller during the braise. This is to make the flavors more concentrated. My first dishes were worth opening some saved bottles of wine; so it worked!